Greek Stuffed Portabella Mushrooms
Elevate your weeknight dinner with these delectable Greek Stuffed Portabella Mushrooms, a flavorful fusion of Mediterranean ingredients and hearty portabella caps. Packed with sautéed baby spinach, juicy cherry tomatoes, briny kalamata olives, and creamy feta cheese, this dish is as nutritious as it is satisfying. A sprinkle of breadcrumbs adds the perfect touch of crunch to the golden-baked filling, while aromatic oregano and garlic enhance every bite. Ready in just 35 minutes, these stuffed mushrooms make a stunning appetizer or a light vegetarian main course. Whether you’re hosting a dinner party or simply craving bold Greek flavors, this recipe is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 large caps portabella mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic
- 3 cups baby spinach
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
- 0.5 cup feta cheese
- 0.25 cup breadcrumbs
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Clean the portabella mushroom caps gently with a damp paper towel and remove the stems. Scrape out the gills with a spoon if desired.
Brush both sides of the mushroom caps with 1 tablespoon of olive oil and place them cap-side down on a baking sheet lined with parchment paper.
Mince the garlic cloves. Halve the cherry tomatoes and roughly chop the kalamata olives.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the baby spinach to the skillet and cook, stirring often, until wilted, about 2-3 minutes.
Stir in the cherry tomatoes, kalamata olives, oregano, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
Mix the feta cheese and breadcrumbs into the spinach mixture until evenly combined.
Divide the spinach filling evenly among the mushroom caps, mounding the mixture slightly.
Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are lightly golden.
Serve warm as an appetizer or light main dish. Optionally garnish with additional crumbled feta or a drizzle of olive oil.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 15.6 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 553 mg | 43% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
